Tomato Watermelon Granita Recipe
Daily Value: 3%
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||5µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
- 4 cups seedless watermelon chunks
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint leaves
- ⅛ teaspoon salt
- 1 14.5-ounce can diced tomatoes, drained
- Fresh mint leaves, optional
Place the watermelon, sugar, lemon juice, chopped mint, salt and tomatoes in a blender. Blend on high speed until smooth, about 1 minute. Strain the mixture through a sieve over a large bowl, stirring to push the liquid through. Discard the pulp.
Pour the mixture into a 13-by-9-inch metal baking pan, and cover with plastic wrap. Freeze 4 to 6 hours, scraping the mixture with a spoon every hour to create ice flakes.
Serve cold in small dishes or glasses and garnish with mint leaves, if desired.
Recipe DetailsServings: 12
Special Designations: Dairy-free, Healthy
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